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Firewood
Ever since the dawn of human civilisation, man has sought about collecting wood for fires. To ensure the sustainability of firewood, both in the developed world and third world, it is important to carefully manage woodland resources. The planting of new trees and the coppicing of old are both important for the long term maintenance of firewood reserves. Dwindling reserves of fossil fuels may mean a vast increase in demand for firewood in the near future. To be sufficient in your own needs it will be useful to take note of what trees you have on your premises, plant more and manage what you have. Firewood can be collected from any tree species, some making better firewood than others and some having the effect of scenting the air. If you have a fireplace or wood burning stove, why not venture out into the garden this winter and coppice one of your trees or thin out a wooded area to create a stack of firewood. The process is quite satisfying and will result in a free, carbon neutral fuel to heat your home.
What makes good firewood?
Hardwoods generally make better firewood than softwoods. Coniferous softwoods can spit when placed into a fire due to their resin content and they will generally burn quickly. Slow growing hardwoods such as Oak, Ash and Hornbeam burn very slowly and have a high calorific value, meaning they produce the most amount of heat.
Seasoning
Seasoned firewood, which is firewood that has been allowed to dry naturally over 2-3 years or more, has lower moisture content than green wood. This means the logs can be lit more easily, will burn cleanly and will generate more heat.
Biomass
For information on growing Willows, Poplars and other tree species in your garden or on your farm for firewood, take a look at our Biomass, Coppicing and Forestry pages.
Processed firewood
Logs
Logs can be cut to any size, dependant on the size of the fire, fire place or stove. Trees are coppiced or pruned during the winter cut to size and left to season. Wide logs can be cut to the required length and then split using an axe. Place the log on a solid surface, usually a large piece of wood when splitting.
Kindling
Short lengths of seasoned wood used to start fires. Kindling is usually cut to no longer than 8” (20cm) long and 1” – 2” (2.5 -5cm) wide using a small axe. The small size of kindling makes it particularly suitable for wood fired barbeques. Poplar trees are one of the most commonly used tree species for kindling production, although any hardwood or softwood could be used.
Wood chips
Waste material from saw mills and furniture factories. Wood chips are often converted into easy to use pellets and Briquettes but may also be used directly to start a fire.
Wood pellets
Small compressed pellets made from recycled sawdust. The pellets are made by forcing sawdust under high pressure through a die. They can range in size from 6-12mm depending on the size of the die. They are Mainly used for indoor wood burning stoves, not home sufficient in the sense they are not made from wood sourced from your own garden or farm.
Briquettes
A block of compressed saw dust, usually made from waste coniferous softwood. They are similar to pellets just bigger, usually measuring either 50 or 100mm in diameter. They are clean, easy to use blocks for fuelling a wood burning stove. Due to their even consistency they burn at a steady, even rate. Whereas the heartwood of virgin logs may burn slower than the sapwood.
Sources of firewood
Firewood can be purchased from timber mills, tree surgeons, garden centres and special outlets. Despite this, the cheapest and most self sufficient firewood with known provenance comes from your own garden, farm or woodland.
Do not collect firewood from public woods, parks or the countryside unless you have permission to do so.
When to cut
Cut during the winter, this way the tree will be dormant or mostly so and it is easier to work when there are no leaves on deciduous trees.
How to cut
Use a bow saw to cut down trees or cut off branches and to cut logs to length.
Use an axe to split wood.
How to store
Stack prepared logs outside, if possible under a shelter. A shelter is not essential, but will help keep excess rain from the logs so quickening the seasoning (drying) process. Logs can be stored for decades but it is best to leave the logs for at least one year before using.